Make the tangzhong by mixing the flour, milk, and water listed under"For the Tangzhong" and cook it on a low medium flame until you get a smooth and thick consistency, about 3-4 minutes. Set aside to cool.
Add all the ingredients listed under "for the dough" into the breadmachibe. Set it on in dough cycle, knead and prove the dough until it is doubled.
In the meantime, make the garlic butter filling. iz butter, garlic, salt, cumin powder, coriander powder, garam masla, and red chili powder. Mix thouroghly. Set aside.
Once the dough has proved, punch and knead the dough. Roll it into a 18x12 rectangle. Spread the garlic butter evenly.
Sprinkle the shredded mozzarella and cut it into strips of one and half inch width. Roll each strip into a coil and place in a prepared baking tray.
Prove for 45 minutes. In the meantime preheat the oven to 375℉.
Brush with a little aquafaba or milk. Drizzle heavy cream. Bake for 20-22 minutes. Remove from the oven and cool completely.
Serve with chai, soup or salad.
